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Salted egg yolk flavor composite fish sausage

A technology of salted egg yolk and fish sausage, which is applied in the field of salted egg yolk flavor compound fish sausage, can solve the problems of no dietary health care effect, harm to human health, and single flavor, and achieve the effects of preventing "presbyopia", extending the shelf life, and scientific and reasonable formula

Inactive Publication Date: 2012-12-05
ANHUI HAOSHIYUAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Nitrite is commonly used as a preservative and fungicide in sausages. Long-term use of nitrite will cause cancer and other side effects that endanger human health.
In addition, the existing sausages also have the disadvantages of single flavor and no therapeutic and health care effects.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0017] A salted egg yolk-flavored compound fish sausage, made from the following raw materials in the following weight ratio: 80g pork, 60g pork skin, 20g sugar, 35g salt, 3g pepper, 3g five-spice powder, 25ml soy sauce for every 1000g minced fish , Salted egg yolk 65g, pineapple freeze-dried powder 15g, onion wine 30g; the onion wine is made of raw materials with the following weight ratios: 500g onions and 50g lotus leaves are needed for every 1500g of red wine.

[0018] The preparation method of the onion wine is as follows: after mixing the raw materials according to the weight ratio, sealing and soaking at 0°C for one month, the residue is obtained after filtering.

[0019] The compound fish sausage with salted egg yolk flavor is characterized in that its preparation process includes the following steps:

[0020] (1) After the pig skin is dehaired and washed, cut into long sections and boiled under high pressure for 2 hours, then minced for use;

[0021] (2) Steam the salted egg ...

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PUM

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Abstract

The invention discloses a salted egg yolk flavor composite fish sausage which is prepared by 80-90g of pork, 50-70g of pigskin, 20-25g of sugar, 30-40g of salt, 3-4g of ground pepper, 3-4g of five spice powder, 25-35ml of dark soy sauce, 50-85g of salted egg yolk, 10-25g of pineapple freeze-dried powder and 30-40g of onion wine in every1000g of fish paste. The onion wine is prepared by 400-500g of onion and 30-50g of lotus leaf in every 1500g of red wine. The salted egg yolk flavor composite fish sausage is reasonable in component distribution ratio, enables the sausage to be mellow in taste,and is delicate in meat while suffusing an exquisite fragrance all around.

Description

Technical field [0001] The invention relates to the field of sausages, specifically a salted egg yolk flavor compound fish sausage. Background technique [0002] Sausage is a long cylindrical tubular food made by using very old food production and meat preservation technology to mince animal meat into a mud, and then pour it into casings. [0003] Nitrite is often used as an antiseptic and bactericide in sausages. Long-term use of nitrite will cause side effects such as carcinogenesis and harm to human health. In addition, the existing sausages have the shortcomings of single flavor and no dietary health care effect. Summary of the invention [0004] The purpose of the present invention is to solve the existing problems and provide a salted egg yolk flavored composite fish sausage with fine taste, unique flavor, and therapeutic health effects. [0005] The above objectives are achieved through the following solutions: [0006] A salted egg yolk flavor compound fish sausage, which is ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/326A23L1/317A23L1/314A23L1/30A23L13/40A23L13/60A23L17/10
Inventor 方敏
Owner ANHUI HAOSHIYUAN FOOD
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